Welcome to
CULINARY ARTS
Embark on a flavorful journey with the Culinary Arts program at Region 10 Technical High School. Learn culinary techniques, kitchen management, and food preparation skills in a hands-on environment. This program sets you up for a career in the culinary industry, ready to create delicious dishes and manage successful kitchens with creativity and precision.
Create Culinary Masterpieces
Step into the vibrant world of culinary arts with our Culinary Arts program, where your passion for cooking meets precision and creativity. This comprehensive two-year program is crafted for students who love to cook, setting you up for an exciting career in the culinary industry.
Year One gets you actively cooking from day one. You’ll dive into the basics of culinary techniques, mastering essential skills such as knife handling, cooking methods, and kitchen safety through hands-on training. You’ll be slicing, dicing, and sautéing in no time! Classroom instruction covers food science, nutrition, and the principles of culinary arts, providing a solid foundation for your culinary journey.
Create Culinary Masterpieces
Step into the vibrant world of culinary arts with our Culinary Arts program, where your passion for cooking meets precision and creativity. This comprehensive two-year program is crafted for students who love to cook, setting you up for an exciting career in the culinary industry.
Upon graduation, you’ll be ready to join the culinary world as a skilled chef, capable of creating culinary masterpieces with expertise and flair. Our graduates are prepared to enhance the culinary industry, bringing creativity and excellence to every dish they prepare.
Year Two of the Culinary Arts program, students build upon the foundational skills acquired in their first year. Advanced techniques in cooking, baking, and food presentation are introduced, allowing students to refine their craft. The curriculum emphasizes creativity and innovation, encouraging students to experiment with new flavors and culinary trends. Students also gain experience in menu planning, cost control, and kitchen management, preparing them for leadership roles in the culinary industry.
This program offers numerous opportunities for students to pursue a variety of careers within the culinary field. Graduates are well-prepared to work as professional chefs, pastry chefs, restaurant managers, or caterers. The program’s comprehensive training in both the technical and business aspects of the industry ensures that students are equipped to succeed in these roles. Whether in a fine dining restaurant, a bustling bakery, or their own catering business, students leave the program with the skills needed to excel in their chosen path.
Additionally, students are given the opportunity to participate in internships and cooperative work experiences. These real-world experiences not only enhance their resumes but also provide invaluable networking opportunities with local chefs and restaurant owners. By the end of the program, students have a strong portfolio of work and the confidence to enter the culinary workforce or continue their education at a culinary institute.
First Year Curriculum:
-
- Knife Handling: Learn the essentials of safe and efficient knife skills.
- Cooking Methods: Master basic cooking techniques such as sautéing, roasting, grilling, and boiling.
- Kitchen Safety: Understand and practice kitchen safety protocols to prevent accidents and injuries.
- Food Science: Explore the principles of food science, including the chemical and physical changes in food during cooking.
- Nutrition: Study the basics of nutrition and its importance in meal planning and preparation.
- Principles of Culinary Arts: Gain a foundational understanding of culinary arts, including flavor profiles, seasoning, and ingredient pairing.
- Hands-On Training: Actively cook and prepare various dishes through practical, hands-on training sessions.
Second Year Curriculum
- Advanced Baking: Delve into advanced baking techniques, including pastry, bread making, and dessert preparation.
- International Cuisine: Explore and cook dishes from various global cuisines, understanding cultural influences on food.
- Food Presentation: Learn the art of plating and presenting dishes in an appealing and professional manner.
- Complex Recipes: Work on creating and perfecting complex recipes that challenge your culinary skills.
- Kitchen Management: Study the principles of kitchen management, including inventory control, staff supervision, and efficient kitchen operations.
- Customer Service: Develop skills in customer service, essential for working in the culinary industry.
- Culinary Projects: Engage in culinary projects that integrate all learned techniques, from planning to execution.
Explore Ethic Cuisine with Chef Dean
With Chef Dean, you’ll get to explore a world of flavors right in our kitchen. Learning to cook dishes from different ethnicities means you’ll dive into exciting culinary traditions from all over the globe. Imagine mastering the art of making sushi one day and crafting the perfect pasta the next! This hands-on experience with a variety of ingredients and techniques not only makes cooking more fun but also sparks your creativity. You’ll discover new flavors and methods that you can blend into your own unique style, making you a versatile and innovative chef.
Exploring diverse cuisines also prepares you for an exciting career in the culinary world. Restaurants today love chefs who can bring something different to the table, and with your knowledge of global cuisines, you’ll be a standout. Plus, understanding and respecting different food cultures makes you a more thoughtful and culturally aware chef. Whether you dream of working in a high-end international restaurant or starting your own fusion food truck, the skills and insights you gain from Chef Dean will set you apart and give you a solid foundation for success.
OUR STUDENTS
SHARE THEIR EXPERIENCES
CULINARY ARTS
CAREERS & SALARIES
Sous Chef
Description: Assists the head chef in managing the kitchen, preparing meals, and supervising kitchen staff.
Salaries: Average salary ranges from $49,650 to $72,000 per year (Salary.com, Bureau of Labor Statistics).
Pastry Chef
Description: Specializes in creating baked goods, desserts, and other pastries, often working in restaurants, hotels, or bakeries.
Salaries: Average salary ranges from $49,841 to $66,000 per year (Salary.com, Bureau of Labor Statistics).
Executive Chef
Description: Oversees the kitchen operations, including menu planning, ingredient sourcing, and managing kitchen staff.
Salaries: Average salary ranges from $73,160 to $100,000 per year (Salary.com, Bureau of Labor Statistics).
Restaurant Manager
Description: Manages the daily operations of a restaurant, including staffing, customer service, and financial management.
Salaries: Average salary ranges from $56,590 to $92,000 per year (Salary.com, Bureau of Labor Statistics).
Food and Beverage Director
Description: Oversees all food and beverage operations within an establishment, ensuring quality and profitability.
Salaries: Average salary ranges from $60,398 to $100,000 per year (Salary.com, Bureau of Labor Statistics).
Culinary Consultant
Description: Provides expert advice to restaurants and food service businesses on menu development, kitchen operations, and overall efficiency.
Salaries: Average salary ranges from $62,000 to $90,000 per year (Salary.com, Bureau of Labor Statistics).
Read, DOwnload & SHARE
OUR DIGITAL FLIPBOOK
Download the accessible PDF version of the Flipbook below!
About the Instructor
Chef Tim Dean seamlessly blends his passion for cooking with his love for teaching. When not inspiring students in the classroom, Chef Tim manages a successful catering business in downtown Portland, known as Timothy’s Finest. His extensive culinary experience includes serving as a personal chef for actress Glenn Close, showcasing his talent for creating exquisite dishes for high-profile clients.
Beyond his culinary expertise, Chef Tim is also a personal trainer, dedicated to helping individuals achieve their health goals through balanced diet and exercise. A lifelong learner, he is currently pursuing his Master’s Degree to further expand his knowledge and skills.
In his Culinary Arts program at Region 10 Technical High School, Chef Tim emphasizes hands-on learning, allowing students to develop practical skills in a professional kitchen setting. The comprehensive program covers all aspects of culinary arts, from sanitation and hygiene to menu planning and event management. Students also have opportunities to participate in competitions such as SkillsUSA, where they can hone their skills and gain industry recognition.
Chef Tim is deeply committed to nurturing the next generation of chefs, instilling in them the same passion for cooking that has fueled his own successful career.
